Go Back
Creamy Salmon Piccata with Lemon and Capers Recipe
Ben Carraoli

Creamy Salmon Piccata With Lemon And Capers Recipe

I just made this creamy salmon piccata last night, and honestly, I’m still thinking about how good it was. The salmon turned out buttery-soft, and the lemon-caper cream sauce wrapped around every bite in the most satisfying way.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh salmon cut into 4 pieces — fresh salmon gives the best texture; frozen releases too much water.
  • 1/4 teaspoon garlic powder — adds a subtle garlic touch without overpowering the delicate salmon.
  • Salt & pepper to taste — seasoning well is key for building flavor right from the start.
  • Flour for dredging — helps the salmon crisp up and naturally thickens the sauce.
  • 2 tablespoons butter — adds richness and helps create a golden crust.
  • 1 tablespoon olive oil — prevents the butter from burning and gives a balanced sear.
  • 1/2 cup chicken broth or dry white wine — forms the base of the sauce and adds depth.
  • 2 tablespoons fresh lemon juice + zest of 1 lemon — brightens the sauce and gives classic piccata flavor.
  • 1 –2 tablespoons capers drained — bring a salty, tangy punch that pairs perfectly with creamy sauces.
  • 1 cup heavy cream — makes the sauce silky smooth, and luxurious.
  • Fresh parsley chopped (optional) — for a burst of color and freshness.

Method
 

  1. Pat the salmon dry, then season with garlic powder, salt, and pepper. Lightly coat each piece in flour, shaking off extra so the crust stays thin and crisp. This step helps the sauce cling beautifully later.
  2. Heat the butter and olive oil in the skillet until hot and shimmering. Place the salmon pieces in gently and cook until golden on both sides, letting them brown without fully cooking through. Remove and set aside to keep the pieces intact and juicy.
  3. Pour in the broth (or wine), lemon juice, zest, and capers. Let the mixture bubble and reduce so the flavors concentrate, giving you a bold base for your creamy sauce.
  4. Lower the heat and stir in the heavy cream, letting it thicken for a couple of minutes. Add the salmon back and spoon some sauce over it as it finishes cooking. Let everything simmer gently until the salmon flakes easily and the sauce tastes rich and balanced.

Notes

  • I let the salmon rest out of the fridge for 10 minutes so it cooks evenly.
  • I always zest the lemon before cutting it — the oils stay fresher and brighter.
  • If the sauce looks thin, I simmer it a bit longer before adding cream for the perfect texture.
  • I serve it right away because cream sauces are fresh and velvety.